3ouncesblue cheese,chopped (If you are feeling fancy, go for good Roquefort—I elected a Wisconsin blue)
5extra-large egg whitesat room temperature
1/8teaspooncream of tartar
Instructions
Preheat the oven to 400°F.
Butter the inside of an 8-cup soufflé dish (roughly 8 inches in diameter and 3 inches deep) or another deep, round casserole dish (I only had a 10-cup, so I reduced the baking time slightly). Sprinkle evenly with 2 T. Parmesan to coat.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
In a separate saucepan, warm the milk until just below boiling point (called scalded milk).
Whisk in the hot milk, 1/2 tsp. salt, 1/4 tsp. black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Remove pan from heat.
Off the heat but while liquid is still hot, whisk in the room temperature egg yolks, one at a time. Stir in the blue cheese and the 1/4 c. of Parmesan and transfer to a large mixing bowl.
Place the room temperature egg whites, cream of tartar, and a pinch of salt in the clean bowl of a standing mixer fitted with the whisk attachment or in a large mixing bowl. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until the whites form firm, glossy peaks. (Be careful not to take it too far—if over mixed, the whites will become foamy and separate, without hope of recovery.)
Lightly stir 1/4of the egg whites into the cheese mixture. Gently fold in the remainder. Pour batter into the prepared soufflé dish, then smooth the top. Draw a large circle around the top with the spatula to help the soufflé rise evenly, and place in the middle of the preheated oven. Immediately reduce the temperature to 375°F. Bake for 30 to 35 minutes (don't open the oven to peek!) until puffed and brown. Serve immediately.